Researchers at Brigham and Women's Hospital found
that consumption of two or more servings of fish per week was associated with a
lower risk of hearing loss in women. Findings of the new study Fish and Fatty
Acid Consumption and Hearing Loss study led by Sharon G. Curhan, MD, BWH
Channing Division of Network Medicine, are published online on September 10,
2014 in the American Journal of Clinical Nutrition (AJCN).
"Acquired hearing loss is a highly
prevalent and often disabling chronic health condition," stated Curhan,
corresponding author. "Although a decline in hearing is often considered
an inevitable aspect of aging, the identification of several potentially
modifiable risk factors has provided new insight into possibilities for
prevention or delay of acquired hearing loss."
Although evidence suggests higher intake of
fish and long-chain omega-3 polyunsaturated fatty acids (PUFA) may be
associated with lower risk of hearing loss, prospective information is limited.
This prospective study examined over time the independent associations between
consumption of total and specific types of fish, long-chain omega-3 PUFA, and
self-reported hearing loss in women.
Data were from the Nurses' Health Study II,
a prospective cohort study. In the study, 65,215 women were followed from 1991
to 2009. After 1,038,093 person-years of follow-up, 11,606 cases of incident
hearing loss were reported. In comparison with women who rarely consumed fish,
women who consumed two or more servings of fish per week had a 20 percent lower
risk of hearing loss. When examined individually, higher consumption of each
specific fish type was inversely associated with risk. Higher intake of
long-chain omega-3PUFA was also inversely associated with risk of hearing loss.
"Consumption of any type of fish (tuna, dark fish, light
fish, or shellfish) tended to be associated with lower risk. These findings
suggest that diet may be important in the prevention of acquired hearing
loss," stated Curhan.
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